BEST CURRY I HAVE EVER MADE [high protein recipe] + Grow your own PEAS tutorial

[Music] [Applause] since i moved to the countryside [Applause] my life has just changed i'm into opera now and i paint whenever i visited kitchen gardens the taste of freshly picked peas was always quite mind-blowing as they taste so sweet and although i'm new to growing my own food i thought i'd try and grow them myself it all started earlier this year in april when i decided to sow some pea seeds i was inspired by a great welsh gardener on youtube called hugh richards to actually sow the seeds in some guttering i filled the gutter in with rich compost then sewed the pea seeds in rows of three all the way along then i lightly covered them with a little more compost [Music] only four weeks later and it was time to plant them out next to a little trellis i built as our seedlings were about six inches tall the gutter method made it super easy to transfer the seedlings into the bed all i had to do was give it a little shake and they slid right out after a healthy watering it was then just a waiting game the shoots would climb and the peas would form and maybe in a few months time i could make something delicious with the peas i don't know why i did that but i'm very very excited because as chefs we love to cook with fresh local organic produce it tastes better you know exactly where it's come from and you're just going to get a better ingredient and today something that i planted back in april is now ready to harvest and actually cook with and for me being a new newcomer to gardening just seeing these results is just mind-blowing and it really solidifies how actually simple it is to do so let's go and pick some uh these snow peas stroke mons too and make a dish with it first though i need to taste them fresh off the plant this is crazy for me honestly i can't believe it i'm just gonna pick one now this is a nice juicy one and just snap it open look at that and the good thing about these snow peas is that you can eat the casing and the peas inside obviously the flavor is just so sweet and fresh and just got this vibrancy that i haven't experienced before when eating peas because they are that fresh so i'm going to pick a good bunch of these and then get into the recipe i haven't told you what i'm making yet so i know with runner beans the more you pick it encourages them to produce more so i'm hoping that's the same with these peas because i'm going to pick quite a lot here so this really makeshift trellis that i built you can tell i'm not like a builder or civil engineer because this structure of this is terrible i reinforced it and gave the piece some more things to climb up by just sticking some sort of twigs in there and they like to climb up them actually so that was a little addition that i did so let's get cooking i'm going to use my beautiful homegrown piece to make a thai style coconut curry it's a very simple recipe and the paste that i make the curry paste that i make you make it once but there's enough there to make two maybe three curries with it so you can store it in the fridge and use it at a later time or even in stir fries so there's a bit of effort at first for the first curry but then you know you've got that paste of hand or you could just cheat and buy a paste but it's so much better making it yourself so what you need to do is first up into your blender in my case i'm using my pestle and water i'm going to add some ground cumin and some ground coriander which i've just toasted in a dry pan then some garlic cloves just peeled four cloves in total and some lemongrass which i'm using fresh and i'm just gonna bash the woody part and then chop the green apart and get that into the pestle and water as well as that i'm also going to add a thumb-sized piece of ginger just lightly chopped the juice of half a lime two chillies i'm going to be using an orange and a green chili and some ground turmeric [Music] so to help this blend up or i mean crush up in my pestle and water and at home if you're doing it to help it blend up add some sesame oil or a little bit of water to help it sort of blitz but i am also going to be adding some soy sauce or in my case i'm actually going to be using some ponzu and this is basically lemon soy sauce it's not as not as salty and it's got a lovely zesty um lemony-ness to it i guess so i'm going to add a bit of that to help it blitz or mash up in my pastel and water and some maple syrup for the sweetness looking outside is fun in it tom [Music] okay so i've got a bit of a paste going on here i'm gonna add a pinch of salt only a little because obviously we've got that soy or the ponzu in there we don't want too much saltiness we can always adjust that when the curry is done so it's time to get this curry cooking i've got a red onion which i'm just going to quarter get it sauteing in my pan in my saucepan and then once it's released all its sweetness and gone a little caramelized i'll then add some of the paste the rest of the paste i'll just store in my fridge until i want to use it at a later date [Music] now this smells unbelievable tom how good does this smell unbelievable good all right so i'm just going to cook it for 30 more seconds my my outdoor cooking situation is either like a furnace or non-existent so i'm just just trying to work with it never fear the stove as marco pierre white would say treat the stove like a piano move your pan around if you need to to get a different heat oh god when i'm quoting marco pierre white you know i'm in i'm enjoying my cooking to glaze the pan with some vegetable [Music] stock the aromatic fragrance right now it just smells unbelievable i'm so happy to be in my homeland by my vegetable patch the sun beating down on me is beautiful and it gets better because i'm going to be serving this with some crumbled sauteed chili coriander tempeh which is really simple to put together obviously we've got my lovely sugar snap peas and i'm going to pick some more greens from my garden too to go inside this as well as my buckwheat noodles that i pre-made so let's get that tempeh made first thing you need to do is just crush it with your hands just break it up into small pieces this can also be done with firm tofu light a non-stick pan and get it sauteing once it's got a nice bit of color on it i'm going to add some maple syrup some gotchu garo chili flakes or just any chili flakes of your choice some tomato paste and some freshly chopped home-grown coriander look at this boys look at this the maple syrup is just caramelized around it and it's just gone really sticky and this is to be really meaty if you've never used tempeh before it's got a higher protein content than something like tofu because it's the whole bean pressed together basically and it's got a real nutty taste that is good i'm going to add some more ponzu just for that seasoning ah yeah this is good this is going to be the perfect topping for that creamy curry talking of the curry it's now time to add the coconut milk some miso paste and some tahini to the pot [Music] i cannot wait to sit down with a nice big bowl of this maybe a little beer in the sun oh this is summer food for me i love aromatic curries like this in the summer for sure oh this is beautiful so i'm just going to let this simmer away now i'm not going to let it boil i'm just going to let it lightly simmer and just let all those flavors get to know one another do a little tango a little dance and soon we'll have a lovely curry sauce to serve up so my greens that i want for this curry are on aisle four i think which is just over here honestly if you've watched any of my previous videos since i moved here i've probably expressed how much i've always wanted to have my own veg garden so this is such an amazing achievement for me probably one of my proudest achievements actually and i've realized that i could have done it all alone could have done it on my little balcony in london honestly that's how easy it is to grow food so i'm gonna get some chard [Music] yeah let's go with this some lovely chard give it a little rinse off first and with chaat as well which is my favorite thing about it actually is that you can eat the stems too and in a previous video i did a lovely simple indian style recipe with this so check that out i'll pop a link up here and i'm just going to saute this in the pan where i've cooked my lovely [Music] tempeh so i'm going to put my charred stalks in the curry sorted the leaves separately and i'm now going to introduce my lovely peas i'm simply just going to get these in and let them just lightly cook because these don't require much cooking at all as you saw me eating them just fresh earlier i don't want to overcook them so just lightly cook them for a couple of minutes just before stirring and just before serving i mean and look at that i got a bit excited because look at the color and what i really like about cooking the chard in the same pan as we cook tempi in is that's just gonna sort of cling on to all the flavors that were left behind that's it just let it wilt down just like spinach and i prefer the flavour of this to spinach personally it's the same family actually perpetual spinach and swiss chard and beets god i'm learning so much these things now it's time to serve up let's get my noodles in the bowl first wow i didn't realize it but the actual pisa releasing this aroma that's so amazing okay let's get this in plenty of those peas oh my god this smells so good [Music] some of my child on top [Music] right i'm going to garnish with some toasted peanuts and also my homegrown coriander and i've also got some thai basil that i grew as well in my greenhouse so i'll go and grab some of that and there we go by the way you'll never see me chopping herbs and putting on top of dishes because it bruises the leaves and i love showing off their natural beauty of the leave itself anytime i mess with the shape of a natural ingredient it bugs me a little bit anyway a little bit of lime or serve your lime on the side and then enjoy [Music] right it's time to taste this and let you know what we think of the curry but most importantly the peas in the curry and i'm going to get my brother tom to come and taste it come on oh let's sit on my veg patch i should have made these taller there you go thank you for filming on such a hot warm day no worries so first up peas all right here it goes tom cheers it's so fresh i had three peas in my mouth then and they just burst with the freshness it's just amazing it just it just seems to just take on the aromatic flavors of the curry so well too maybe that's why munge2 and peas are in curry so often actually so is this a winner tom chicken dinner there you go please subscribe to the channel it means the world to us and it will continue uh it will make us continue being able to produce this content that makes sense in it you know what i mean we've got some big ideas as i keep saying big major ideas actually so please like share and comment um every like every comment means the world to us so please do it and i'll see you guys soon with a new [Music] video you

Channel: Gaz Oakley

Views: 238,875

Keywords: vegan, food, cooking, plant based, raw, eat, cooking show, avantgardevegan, gaz oakley, what i eat in a day, vegan what i eat in a day, vegan daily food, gaz oakley vegan food, gaz oakley high protein meal prep, high protein vegan, high protein, vegan curry, thai curry, huw richards, how to grow peas, growing peas uk, outdoor cooking, cooking asmr, coconut curry recipe

Id: 7yn3QAC3KCs

Length: 16min 1sec (961 seconds)

Published: Tue Aug 10 2021